Cancer Fighting Brassicas


I’ve shared with you lots of great reasons for eating vegetables from the Brassica family. Recently I was reading an article and learned that the anti-inflammatory benefit that I’ve mentioned can also reduce inflammation that has been associated with many types of cancer.

Brassicas are rich in glucosinolates, that release sulfur-containing molecules called isothiocyanates. “Isothiocyanates reduce inflammation and they also regulate the life cycle of cells so that growth is arrested in cells that have undergone DNA mutations that cause cancer,” states Johanna Lampe, a registered dietician and associate director of the Public Health Sciences Division at Fred Hutchinson Cancer Research Center in Seattle, Washington.

Seek out this healthy bunch of veggies today!


Bok Choy


Brussels Sprouts

Cabbage (Green, Red, Napa)


Chinese Broccoli

Collard Greens

Daikon & Regular Radishes




Tatsoi (Spinach Mustard – Asian Green)



Lately we've been munching on kohlrabi. The sweet crisp taste is appealing to the kids on its own. But here is

Shaved Kohlrabi with Spinach, Kale & Roasted Garlic Mustard Vinaigrette

*Roasting the garlic provides a sweet taste


Cut one end and wrap 2 heads of garlic in foil and roast until golden and soft, approximately 1 hour at 400 degrees. Let cool.

Remaining Ingredients:

1 t Lemon Zest and 3 T fresh lemon juice

½ t Smoked Paprika

1 t Dijon Mustard

½ t Coarse Salt

3 T Olive Oil

Toasted Sunflower Seeds

Whisk together lemon zest, lemon juice, paprika, mustard and ½ t salt in bowl. Squeeze 2 T of the roasted garlic to dressing. Whisk in the oil and if needed 1 t water to thin dressing. It is a thicker dressing but make to your desired consistency.


1 Kohlrabi

1 ½ - 2 c Kale & Spinach combined

Shave kohlrabi very thinly with a mandolin. Remove the inner stem from the Kale. Wash kale and spinach and add with kohlrabi. Drizzle with a little dressing and toasted sunflower seeds. You don't need much dressing as the kohlrabi is good on its own.

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